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61.
用连续分级提取和反复多次酸提取方法研究了长期土壤酸化对红壤固相铝库中铝含量及亏损程度的影响。研究结果表明:嵊县红壤的活性铝库大于永春红壤和屯溪红壤;因永春红壤和屯溪红壤的酸化程度大于嵊县红壤,前两者的有机铝库和无机铝库都比嵊县红壤的亏损,因此反复酸提取过程中铝的释放量也比嵊县红壤少;当高强度酸输入土壤后,弱键合的有机络合态铝可快速活化并亏损,剩余铝库因活性小而释放速率减小,但长期酸化过程中,动力学控制的低活性铝库的活化可能对铝的溶解量仍有重要贡献。 相似文献
62.
利用沉降离心法将老虎山黄土-古土壤的酸不溶相分离成<2μm、2~45μm和>45μm三个粒级组分,并分别测定了这些组分和全岩的磁化率。结果表明,无论是全岩,还是三个不同粒级组分,它们的磁化率都可以单独作为长江中下游地区古气候演变的参考指标。其中,<2μm粒级的质量磁化率明显大于全岩和2~45μm、>45μm两粒级,而且其分辨率也明显高于2~45μm和>45μm这两个粒级组分。本实验结果还显示,虽然<2μum的质量磁化率最大,但对全岩质量磁化率的贡献率与2~45μm粒级相当,>45μm粒级的贡献率较低。 相似文献
63.
It is well recognized that performance changes over time. However, the effect of these changes on overall assessments of performance is largely unknown. In a laboratory experiment, we examined the influence of salient Gestalt characteristics of a dynamic performance profile on supervisory ratings. We manipulated performance trend (flat, linear-improving, linear-deteriorating, U-shaped, and ∩-shaped), performance variation (small, large), and performance mean (negative, zero, positive) within subjects and display format (graphic, tabular) between subjects. Participants received and evaluated information about the weekly performance of different employees over a simulated 26-week period. Results showed strong main effects on performance ratings of both performance mean and performance trend, as well as interactions with display format. Theoretical and practical implications of the results are discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献
64.
65.
In this paper, we examine, both experimentally and theoretically, the kinetics of formation and microstructure of product
phases in thin film reactions, using the Nb/Al and Ti/Al systems as our prototypes. The results of calorimetry and microscopy
studies are interpreted using simple kinetic and morphology models. In particular, the kinetic models employed here focus
on the nucleation and growth components of the phase formation process and the morphology models provide a starting point
for the classification of product grain structures.
An erratum to this article is available at . 相似文献
66.
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68.
Y. W. Kim 《International Journal of Thermophysics》2002,23(4):1103-1113
A new all-spectroscopic method for depth-resolved thermal diffusivity measurement of metallic specimens has been demonstrated. The method entails measurement of the mass entrained into a laser-produced plasma (LPP) plume in such a manner that the plume is representative of the specimen in elemental composition. Both the abundance of matter and its elemental composition are measured by time-resolved spectroscopy for each LPP plume. In order to delineate the morphology versus composition basis of the depth dependence, a new study on a Nichrome ribbon specimen heated by ohmic heating in a vacuum is presented. A set of depth-resolved thermal diffusivity measurements is carried out, while noting the attendant changes in the spectral emissivity and elemental composition at succeeding ablation layers. Additional measurements are carried out after the specimen has been treated under varying heating conditions. Preferential diffusion of chromium at high temperatures has been found to contribute to the dynamics of surface thermophysical properties at high temperatures. Representative LPP ablation is well suited for removal of surface impurities prior to thermophysical property measurements by the pulse heating technique. 相似文献
69.
形成前处理对提高铝箔比容的影响 总被引:3,自引:2,他引:1
阳极氧化膜是电解电容器的工作介质,其质量的优劣直接影响着铝电解电容器的性能。若在形成前将腐蚀箔在75℃左右的A溶液(〔A〕≈0.2mol/L)中浸泡约10min,然后在570℃左右热处理3h,阳极氧化膜的结构与性能将得到改善,铝箔比容可提高25%~50%,而形成电能降低30%~50%,从而可有效提高形成效率。 相似文献
70.
Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes (CA), ripening indices (RI) and Instron Textural Profile (ITP). All samples were compositionally alike, except for pH and salt-in-moisture (SM) contents. RI showed significant variations. CA and RI showed highly significant correlations within themselves and with each other, except for moisture with pH, SM with moisture, MNFS, Fat and FDM and Fat with MNFS. The ITPs of cheeses showed significant variations and had highly significant intercorrelations indicating their interdependence. CA (except moisture and MNFS) and RI showed a highly significant correlationship with ITPs. Moisture content showed a highly significant correlationship with all ITPs, except cohesiveness and springiness, where it was significant. MNFS content showed significant correlations only with hardness and brittleness. Stepwise regression analysis revealed that MI was the most predominant factor influencing cheese texture, followed by pH, SM, FDM and TVFA. Knowing Ca and RI, the textural properties of cheeses can be forecast through mathematical equations. Similarly the age of cheese can also be predicted if RI and/or textural properties are known. 相似文献